Rating: 4.7 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quick, healthy dinner. I made the vinaigrette the previous day using red wine vinegar, olive oil, and Dijon mustard.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a nonstick skillet over medium heat, and cook chicken thighs until barely pink in the center, about 20 minutes, turning once; stir in onion and garlic, and cook and stir until onions are translucent, about 5 minutes.

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  • Stir zucchini, carrots, and bell pepper into chicken mixture; cook and stir until vegetables are tender with a bite at the center and chicken is no longer pink at the center, about 5 minutes. An instant read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).

  • Stir vinaigrette into chicken mixture; cook until heated through, about 2 minutes.

Nutrition Facts

332 calories; protein 28.7g; carbohydrates 20.4g; fat 15.3g; cholesterol 93.8mg; sodium 412.1mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
02/17/2016
Delicious! I didn't change anything and my husband and sister voted this as a "keeper"!! Read More
(1)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/01/2015
I thought the package I pulled down from the freezer was thighs but it actually ended up being breast so I had to make one change. We prefer our breast grilled over stovetop and so grilled is what I did. My review is based strictly on the veggie portion of the recipe. This turned out great and screamed healthy and freshness. A tip on spiralizing carrots is that it works best by using only the fat end. I tried to make it work with the skinny end but ended up saving them for another use. Speaking of the carrots as written they are still pretty crunchy (that is how we prefer them) so you might want to put them in first and let them cook down some if you do not like the crunch. The onions too. Overall great recipe and I'm anxious to try it again with the thighs cooked in. Read More
(1)
Rating: 5 stars
02/17/2016
Delicious! I didn't change anything and my husband and sister voted this as a "keeper"!! Read More
(1)
Rating: 5 stars
06/28/2018
I love meals with strong flavor. This one has a nice tangy kick to it. It's really easy to make and forgiving if you want to toss in your favorite flavors. I didn't see a recipe for the vinaigrette so I used Martha Stewart's basic recipe. I added garlic and some parmesan to mine. Yum! Read More
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Rating: 5 stars
04/23/2016
came out great only had raspberry vinaigrette but was great try it Read More
Rating: 4 stars
12/06/2016
This came out a little soupy. I'm not sure why. I used boneless chicken breasts in place of thighs because that's what I had thawed. The completed dish was delicious and I will make it again. Read More
Rating: 5 stars
01/13/2021
Great, healthy recipe. I used chicken breasts (personal preference) sauteed in a small amount of olive oil. Then I took them out and put in a covered bowl. Added the onion and garlic for a couple of minutes. Added spiraled zucchini and frozen cauliflower, broccoli and carrots mix. Covered until heated. Poured the vinaigrette over to heat. Delicious! The vinaigrette I made was 1/4 cup red wine vinegar, 3/4 cup extra virgin olive oil, salt and pepper, Tbl. dijon mustand and a dash of sugar. Read More
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Rating: 5 stars
06/08/2021
Very good! I used a lemon herb vinaigrette. Read More
Rating: 5 stars
12/24/2017
The sauce was so good next time I will double it Read More
Rating: 4 stars
05/21/2016
I used snap peas spiral cut zucchini and Marzetti's lemon vinaigrette. Excellent!! Read More